Hier finden Sie das Literaturverzeichnis zum Beitrag „Auf Spurensuche – Analytik von Gluten in Lebensmitteln“ in brot+backwaren 6/2017.


1. Scherf, K.A., Koehler, P. and Wieser, H. (2016): Gluten and wheat sensitivities – an overview. J. Cereal Science 67, p. 2-11

2. Codex Standard 118-1979 (2015): Codex Alimentarius Commission. Revision 1, Amendment 2

3. Scherf, K.A. and Poms, R. E. (2016): Recent developments in analytical methods for tracing gluten. J. Cereal Science 67, p. 112-122

4. Van Eckert, R., Berghofer, E., Ciclitira, P.J., Chirdo, F., Denery-Papini, S., Ellis, H.J., Ferranti, P., Goodwin, P., Immer, U., Mamone, G., Mendez, E., Mothes, T., Novalin, S., Osman, A., Rumbo, M., Stern, M., Thorell, L., Whim, A. and Wieser, H. (2006): Towards a new gliadin reference material – isolation and characterisation. J. Cereal Science 43, p. 331-341

5. Diaz-Amigo, C. and Popping, B. (2013): Accuracy of ELISA detection methods for gluten and reference materials: a realistic assessment. J. Agricultural and Food Chemistry 61, p. 5681-5688

6. Lexhaller, B., Tompos, C. and Scherf, K.A. (2016): Comparative analysis of prolamin and glutelin fractions from wheat, rye and barley with five sandwich ELISA test kits. Analytical and Bioanalytical Chemistry 408, p. 6093-6104

7. Scherf, K.A. (2017): Gluten analysis of wheat starches with seven commercial ELISA test kits - up to six different values. Food Analytical Methods 10, p. 234-246

8. Scherf K.A., Uhlig, S., Simon, K., Frost, K., Koehler, P., Weiss, T. and Lacorn, M. (2016): Validation of a qualitative R5 dip-stick for gluten detection with a new mathematical-statistical approach. Quality Assurance and Safety of Crops & Foods 8, p. 309-318

9. Zeltner, D., Glomb, M.A. and Maede, D. (2009): Real-time PCR systems for the detection of the gluten-containing cereals wheat, spelt, kamut, rye, barley and oat. European Food Research and Technology 228, p. 321-330

10. Scharf, A., Kasel, U., Wichmann, G. and Besler, M. (2013): Performance of ELISA and PCR methods for the determination of allergens in food: an evaluation of six years of proficiency testing for soy (Glycine max L.) and wheat gluten (Triticum aestivum L.). J. Agricultural and Food Chemistry 61, p. 10261-10272.

11. Scherf, K.A., Wieser, H. and Koehler P. (2016): Improved quantitation of gluten in wheat starch for celiac disease patients by gel-permeation high-performance liquid chromatography with fluorescence detection (GP-HPLC-FLD). J. Agricultural and Food Chemistry 64, p. 7622-7631

12. Colgrave, M. L., Goswami, H., Byrne, K., Blundell, M., Howitt, C.A. and Tanner, G.J. (2015): Proteomic profiling of 16 cereal grains and the application of targeted proteomics to detect wheat contamination J. Proteome Research 14, p. 2659-2668

13. Van den Broeck, H.C., Cordewener, J.H.G., Nessen, M.A., America, A.H.P. and van der Meer, I.M. (2015): Label free targeted detection and quantification of celiac disease immunogenic epitopes by mass spectrometry. J. Chromatography A 1391, p. 60-71

14. Gomaa, A. and Boye, J. (2015): Simultaneous detection of multi-allergens in an incurred food matrix using ELISA, multiplex flow cytometry and liquid chromatography mass spectrometry (LC-MS). Food Chemistry 175, p. 585-592